Recipe for Colorful and Crunchy Corn Salad
A colorful and crunchy organic corn salad, enhanced with peppers and onion, dressed with apple cider vinegar and extra-virgin olive oil. Perfect as a fresh side dish or light meal, customizable with natural tuna or grilled chicken cubes.
Ingredients
- 2 jars Corn organic natural
- 1 Bell pepper red
- 1 Bell pepper green
- 1 Onion
- to taste Vinegar apple cider
- to taste Salt
- 2 tablespoons Olive oil extra-virgin
Instructions
- Start preparing the salad by draining the organic natural corn from the jars to remove the preserving liquid.
- Thoroughly wash the bell peppers, remove the seeds and the white inner parts, then cut them into thin strips or cubes, according to your preferences.
- Peel the onion and finely slice it to obtain thin rings or semirings that will blend perfectly with the other ingredients.
- In a large bowl, combine the well-drained corn with the sliced bell peppers and onion.
- Season the salad with a generous splash of apple cider vinegar and two tablespoons of extra-virgin olive oil. Adjust the seasoning with salt according to your personal taste.
- Mix all the ingredients well to allow the flavors to blend together.
- Let the salad rest in the refrigerator for at least 30 minutes before serving; this step will intensify the flavors and make your salad even more delicious.
Notes
To give a unique touch to your salad, add a handful of toasted mixed seeds (such as sunflower seeds, pumpkin seeds, or pine nuts) for a crunchy and nutritious addition that contrasts with the sweetness of the corn and the acidity of the vinegar.